Our long-pasta production line
Our long pasta starts with a carefully crafted artisanal sheet, bronze-die extruded to create a rough surface that holds sauce and retains its texture during cooking. Each product is designed to meet the needs of professional kitchens: consistent yield, resistance to extended cooking and a structure that does not overcook.
LONG PASTA
Squid Ink Tagliolini
Delicate, thin tagliolini enriched with squid ink, which gives the pasta an intense black colour and unmistakable taste of the sea. Ideal for dishes with seafood, shellfish and fish sauces, they offer exceptional versatility in the kitchen thanks to their fine texture and excellent cooking performance.
INGREDIENTS
Eggs, water, soft wheat flour, squid ink.
TECHNICAL DETAILS
- average piece weight in g: 4
- recommended portion size in g: 100
- yield per portion after cooking in g: 140
- yield after cooking in %: 40
- Recommended cooking time: 2 1/2 minutes
- no. of packs per case: 5
- weight per case in kg: 6
LONG PASTA
Fettuccine
Fettuccine are one of the most iconic shapes in the tradition of fresh egg pasta. Cut into distinctive flat ribbons, the sheets offer a pleasing texture and excellent sauce-holding capacity. An extremely versatile shape for professional food service, suited to meat sauces, vegetables, mushrooms and countless Italian recipes.
INGREDIENTS
Eggs, water, soft wheat flour.
TECHNICAL DETAILS
- Average piece weight: 7 g
- Recommended portion size: 100 g
- Yield per portion after cooking: 150 g
- Yield after cooking: 50%
- Recommended cooking time: 3 minutes
- No. of packs per case: 10
- Case weight: 6 kg
LONG PASTA
Tagliolini
Classic egg tagliolini, made from fresh dough prepared according to Italian tradition. The thin, even sheet, made with selected ingredients and bronze-die extruded, provides a rough surface ideal for delicate sauces, butter and truffle, white ragù and broth-based dishes. Versatile and highly productive in professional kitchens.
INGREDIENTS
Eggs, water, durum wheat flour.
TECHNICAL DETAILS
- average piece weight in g: 2
- recommended portion size in g: 100
- yield per portion after cooking in g: 150
- Yield after cooking in %: 50
- recommended cooking time: 3 minutes
- no. of packs per case: 10
- weight per case in kg: 6
LONG PASTA
Roman Tonnarelli
Roman tonnarello is the quintessential pasta of Lazio's gastronomic tradition, ideal for cacio e pepe, amatriciana and carbonara. Its characteristic square profile delivers a firm texture and reliable al dente bite, with excellent performance in traditional Roman dishes. Made according to the traditional recipe with durum wheat semolina and fresh eggs.
INGREDIENTS
Eggs, water, soft wheat flour.
TECHNICAL DETAILS
- average piece weight in g: 4
- recommended portion size in g: 100
- yield per portion after cooking in g: 150
- Yield after cooking in %: 50
- recommended cooking time: 4 1/2 minutes
- no. of packs per case: 10
- weight per case in kg: 6
LONG PASTA
Stringozzi
Stringozzi are a traditional Umbrian fresh pasta shape, distinguished by their thick, irregular profile, which gives dishes a distinctly rustic, artisanal character. Their robust texture pairs beautifully with rich sauces, black truffle, porcini mushrooms and meat ragù. A full-flavoured product, perfect for restaurants that celebrate local cuisine.
INGREDIENTS
Eggs, water, durum wheat flour.
TECHNICAL DETAILS
- Average piece weight: 4 g
- Recommended portion size: 100 g
- Yield per portion after cooking: 150 g
- Yield after cooking: 50%
- Recommended cooking time: 4½ minutes
- No. of packs per case: 10
- Case weight: 6 kg
LONG PASTA
Spaghettoni
Fresh spaghettoni stand out for their generous diameter, delivering a firm al dente bite and excellent sauce-holding capacity thanks to the rough surface created by bronze-die extrusion. Ideal for rich sauces, aglio, olio e peperoncino, bottarga, sea urchin and characterful traditional Italian dishes.
INGREDIENTS
Durum wheat semolina, fresh eggs.
TECHNICAL DETAILS
- Average piece weight: 4 g
- Recommended portion size: 100 g
- Yield per portion after cooking: 150 g
- Yield after cooking: 50%
- Recommended cooking time: 4½ minutes
- No. of packs per case: 10
- Case weight: 6 kg
LONG PASTA
Pappardelle
Pappardelle are a fresh pasta shape with broad, substantial sheets, particularly suited to robust sauces. Their texture and generous surface area allow them to hold sauce effectively, making them ideal for ragù, meat-based dishes and traditional Italian recipes.
INGREDIENTS
Durum wheat flour, water, egg yolk.
TECHNICAL DETAILS
- Average piece weight: 12 g
- Recommended portion size: 100 g
- Yield per portion after cooking: 150 g
- Yield after cooking: 50%
- Recommended cooking time: 3 minutes
- No. of packs per case: 10
- Case weight: 6 kg
LONG PASTA
Tuscan Pici
Tuscan pici are a traditional pasta shape characterised by thick, substantial spaghetti with a rustic texture. Made from a simple dough of water and flour, they pair particularly well with rich, intensely flavoured sauces and are a versatile option for professional food-service menus.
INGREDIENTS
Water, soft wheat flour.
TECHNICAL DETAILS
- Average piece weight: 8 g
- Recommended portion size: 100 g
- Yield per portion after cooking: 140 g
- Recommended cooking time: 5-6 minutes
- No. of packs per case: 5
- Case weight: 6 kg
LONG PASTA
Scialatielli
Scialatielli are a short, broad and slightly irregular fresh pasta shape, closely associated with the culinary tradition of Southern Italy. Their substantial texture and excellent ability to hold sauce make them ideal for rich first courses, seafood dishes and a wide range of professional food-service recipes.
INGREDIENTS
Eggs, water, durum wheat semolina, soft wheat flour, potato flakes, salt.
TECHNICAL DETAILS
- Average piece weight: 8 g
- Recommended portion size: 100 g
- Yield per portion after cooking: 160 g
- Yield after cooking: 60%
- Recommended cooking time: 5-6 minutes
- No. of packs per case: 12
- Case weight: 6 kg
LONG PASTA
Tagliatelle
Tagliatelle are a traditional fresh pasta shape from Emilia-Romagna, characterised by their classic long, flat form. Their structure holds even the thickest, richest sauces effectively, while maintaining a firm texture and excellent cooking performance. A classic, versatile shape, particularly suited to ragù and robust sauces.
INGREDIENTS
Durum wheat semolina, pasteurized fresh eggs (7% of total), water.
TECHNICAL DETAILS
- Average piece weight: 6 g
- Cross-section width: 5 mm
- Recommended portion size: 100 g
- Yield after cooking: 50%
- Cooking time: 4 min
- Pack size: 500 g
- 12 packs per case
LONG PASTA
Lasagna Sheets
Our oven-ready pasta sheets are made for preparing lasagna, cannelloni and other traditional Italian recipes. Soft, elastic and durable, they retain their structure during cooking, making it easy to prepare baked dishes with consistent results. The ideal solution for pasta makers, delicatessens and professional food-service businesses.
INGREDIENTS
Durum wheat semolina, pasteurized fresh eggs (28% of total), water.
TECHNICAL DETAILS
- Average piece weight: 150 g
- Recommended portion size: 100 g
- Yield per portion after cooking: 150 g
- Yield after cooking: 50%
- Recommended cooking time: In the oven
- No. of packs per case: 10
- Case weight: 6 kg
PROFESSIONAL SUPPLIES OF EGG LONG PASTA
Interested in supplying our range of long pasta?
Contact us to learn about our supply terms and request a bespoke quote for your business.
